Recipes

When made just right, a good bowl of gnocchi will make you weak in the knees. These potato-pasta dumplings are the ultimate in comfort food, and probably the only comfort food I know of that’s actually healthy. Made with just a little flour, potato and egg (optional), gnocchi will give you the energy you need to power through a workout.

I won’t lie – making gnocchi does take work, but the end result is so worth it. This recipe makes 6 servings, a big enough batch for a small crowd.

Ingredients

4-pounds russet potatoes

2 cups all-purpose flour (plus some additional for dusting)

2 egg yolk, beaten (alternatives: 1 tablespoon butter or olive oil)

1 tablespoon olive oil

2 teaspoons salt

4 tablespoons parmesan cheese, grated

Dash of pepper or nutmeg (or both)

I recommend using a potato ricer for this recipe. I won’t dare try to make gnocchi without one.

When I first went vegetarian, the dish I missed – craved – the most was chicken parmigiana. The good news? Eggplant parmigiana is just as good. The bad news? Eggplant parmigiana is just as good. Seriously, I probably make this dish way too often.

If you’re not a big fan of eggplant (I wasn’t at first), I encourage you to give this Fine Cooking version a try. The eggplant is peeled and fried, so it’s not spongy or hard to chew. The eggplant slices aren’t breaded either, so it’s gluten-free to boot.

Of all the superfoods on the planet, cauliflower is all the rage right now. We’re using this low-carb veggie to make everything from “breadsticks” to “rice” and yes, even pizza crust. With a neutral taste and satisfying texture, this vegetable makes a great replacement for all those high-carb, fattening foods we’re trying to stay away from.

I never did have much luck with the pizza crust until I found this recipe from the Food Network’s Katie Lee. Here’s how to make this paleo-, vegan-friendly pizza:

Ingredients

1 cauliflower head

2 eggs, beaten

1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/2 tsp. salt

1/2 tsp. oregano, dried

1/4 tsp. garlic powder

Makes 1 pizza crust

Directions

Preheat your oven to 400F.

Line a round baking sheet with parchment paper.

Remove the stalk from the cauliflower, and carefully break it into florets.

Place the florets into a food processor, and process until finely chopped.

Steam the cauliflower in a steamer basket.

Drain well, removing as much moisture as possible.

Let the cauliflower cool.

Mix the Parmesan cheese, mozzarella cheese, salt, oregano, eggs and garlic powder in a large mixing bowl until well combined. At this point, it should look a little more like dough.

Transfer the mixture to the center of your parchment-lined baking pan.

Spread the crust mixture out to form a circle.

Bake for 20 minutes.

Add your favorite toppings.

Bake another 10 minutes.

Helpful Tips

If you don’t have a food processor, you can finely chop the florets by hand, or break them down into smaller pieces by hand. This can be pretty time consuming, so I highly recommend using a food processor for this recipe.

When draining the cauliflower, I try to remove as much moisture as possible. A towel can help soak up any leftover moisture.

Make sure your cauliflower is very finely chopped, so it mixes well with the other ingredients. Large lumps can throw off the texture of the crust and keep it from getting nice and crispy in the oven.

You can use any toppings you want with this crust, but I do recommend taking it easy with layering toppings. A supreme pizza, for example, may not be the best choice for this crust. Remember, it’s not quite as springy or flexible as a gluten crust.

This is the best cauliflower pizza I’ve ever tried, and the only one that stayed together. Enjoy!

Butternut squash risotto is a classic fall dish, and it’s one that will please even the pickiest of guests (I’m talking to you, meat-eaters). Comforting, creamy and oh-so-satisfying, you may find yourself making this risotto every chance you get.

Ingredients

1 butternut squash, peeled and chopped into 1” chunks

1-1/2 cups Arborio rice (spring for the good, imported kind)

1 onion, diced

3 tbsp. olive oil

4 tbsp. butter

5 cups vegetable stock

1 cup dry white wine

1/4-cup parmesan cheese, grated

A dash of freshly-grated nutmeg

Vanilla extract

Salt and pepper to taste

Instructions

Heat the butter and oil in a saucepan over medium heat.

Add the onion, and cook until softened.

Add the butternut squash, and stir until coated with the oil/butter mix.

Add a drop or two of vanilla extract. Be careful not to overdo it.

Add some freshly-grated nutmeg.

Add 1/2 cup vegetable stock and 1/2 cup of the wine.

Cover, and allow the mixture to simmer for about 20 minutes, or until the squash is tender (don’t allow the squash to turn to mush).

Meanwhile:

Heat the remaining four cups of vegetable stock in a separate saucepan over medium heat, and keep it at a simmer.

Once the squash is tender:

Heat 1 tbsp. butter and 2 tbsp. olive oil in a large saucepan over medium heat.

Add the rice, and stir constantly for about 5 minutes, or until the rice squeaks.

Add the remaining white wine, and stir until the pan is nearly dry.

Pour in one cup of the heated vegetable stock, and stir until fully absorbed.

Add the squash mixture.

Stir for one minute, and add another 3/4-cup of stock.

Stir for 30 seconds.

Keep stirring to keep the rice from sticking.

Once absorbed, add another 3/4-cup of stock.

Repeat these steps until the rice is al dente, but cooked in the center.

Season with salt and pepper.

Add the remaining two tablespoons of butter and parmesan cheese.

Stir, and serve immediately.

Feel free to top your plate with some extra black pepper, freshly-grated nutmeg or parmesan cheese (or all three – we won’t judge).

One thing I do have to note here: please, please make sure that you use a good imported Arborio rice. Otherwise, you’ll be quite disappointed with the results.

Also, the recipe says to “continue stirring,” but like with any other risotto recipe, you don’t want to stir the entire time. Constant stirring will give your risotto a texture that’s more like mashed potatoes than anything else.

Who doesn’t love a good lasagna? This hearty dish is a favorite in our household, but it’s not something we can eat all the time (at least that’s what my doctor told me). These eggplant and spinach lasagna roll-ups are just as good as its classic Italian cousin, but aren’t as hard on your waistline.

Ingredients

Tomato Sauce

5 tbsp. olive oil

3-pounds plum tomatoes, halved

1/2 tsp. black pepper

3/4 tsp. salt

1 onion, chopped

2 garlic cloves, minced

1/2 cup water

1/4 cup basil, chopped

Lasagna Roll-Ups

3 tbsp. olive oil

2-pounds eggplants, halved crosswise and cut into slices less than 1/4″

1 garlic clove, chopped finely

1-1/4 tsp. salt

1/2 tsp. freshly ground black pepper

10 oz. baby spinach

1 large egg yolk, beaten

1-pound ricotta cheese

8-ounces lasagna noodles (not the no-boil kind)

Instructions

Making the Sauce

Start by preheating the oven to 450F.

Mix tomatoes with the 3 tablespoons of olive oil, 1/4 teaspoon of pepper and 1/2 teaspoon of salt.

Arrange tomatoes cut-side up in a single layer in a shallow baking dish. You may need two or more dishes.

Roast tomatoes on the upper and lower racks, switching positions halfway through, about 35-40 minutes. The skins should be wrinkled and browned slightly.

Remove from oven, and allow the tomatoes to cool slightly on racks.

Once the tomatoes are cool enough to work with, remove and discard the skins. Puree the tomatoes in a food processor with its juices until smooth. Now you can finish making the sauce:

Cook garlic and onions in 2 tbsp. oil in a 4-quart saucepan over medium heat for about 10 minutes.